Whenever we go to Cafe Rio I usually order the beef, but for some reason I can't get enough of the pork when it's homemade. It's a great recipe for a warm day when you don't want to heat up your house using your oven. You just throw it in the crock pot, add a few ingredients, and you have enough pork to feed you for a month.
Cafe Rio Pork:
- 6 lb. pork roast
- 16 oz. bottle of salsa
- 1 can of Coke
- 2 cups brown sugar
Place pork in a crock pot and fill it half way up the pork with water. Cook on high for 5 hours. Drain off water. Cut pork in thirds. Mix together sauce ingredients and pour on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low or warm until ready to serve.
Creamy Tomatillo Salad Dressing:
- 1 packet Hidden Valley Ranch Buttermilk dressing
- 1 cup buttermilk
- 1 cup mayonnaise
- 3 tomatillos
- 2 cloves garlic
- 1 cup fresh cilantro
- 1/2 tsp. cayenne pepper
Blend all ingredients in a blender. Refrigerate.
*When I make this I use about a 1/4 tsp. of cayenne pepper, be careful it gets spicier once it sits in the fridge over night*
My favorite way to use these recipes is to make pork tacos. I love the soft corn tortillas. Heat the tortilla in a pan with some shredded cheese sprinkled on top, just until cheese is melted. Then add your pork, some lettuce, and drizzle on the dressing.
Also delicious in a salad, burrito, enchilada or quesadilla.
